prep time: 25 min | bake time: 25 min | total time: 2.5 hrs
These Blueberry Brioche Twisted Rolls are obsession worthy! They are soft, fluffy and a delightful treat that you will be proud of making and even more excited to share. They are filled with a blueberry cream cheese filling, use simple kitchen staple ingredients and look beautiful during a brunch spread with the girls! These rolls are perfect for any season because they use freeze dried blueberries, you can enjoy them year-round without relying on fresh berries. If you’re looking for a way to brighten the home, bake these – they smell incredible and will have you hopping around the house like a happy bunny! I’ve always hated the eggy smell and flavor of store-bought brioche and that is no reason to skip such a delicious treat. Making this recipe and adapting it to my personal preferences really made me fall in love with brioche all over again.
Bakers who’ve tried this recipe have given it glowing feedback, praising the texture, and flavor when compared to store-bought ones. The process of making these rolls involves a few technical steps, but don’t worry I’ve written a recipe that anyone can follow despite your experience! Make sure to read the entire blog post as I cover all the bases and answer many commonly asked questions. I always find working with dough a therapeutic process and this is the kind of recipe that brings everyone together in the kitchen, especially little ones! Roll up your sleeves, preheat your ovens and let’s get started!
Start by activating the yeast in warm milk with a little sugar. Once it becomes foamy, add half of the bread flour and mix using a dough hook attachment on your stand mixer. Gradually add the remaining flour, salt, and soft butter. Continue mixing until the dough is smooth and doesn’t stick to the sides of the bowl. Knead the dough lightly by hand and place it into a lightly greased bowl, covering it with plastic wrap. Let the dough rise for about an hour, or until it has doubled in size.
Knowing when your dough is properly kneaded, and the gluten is developed is key to achieving soft, fluffy blueberry brioche rolls. Here are a few ways to check:
In a food processor, crush the freeze-dried blueberries into a powder. Then, combine the blueberry powder with the cream cheese, butter, powdered sugar, and lemon zest. Mix until the filling is smooth and well blended.
Once the dough has risen, roll it out on a floured surface into a rectangle, about 12” x 18”. Spread the blueberry cream cheese filling evenly over the dough. Fold the dough lengthwise like a letter, then cut it into strips. Twist each strip and roll it into a spiral shape to form the rolls. Place the rolls into a lightly greased muffin pan and cover them with a towel for their second rise, about 40-60 minutes.
Shaping these brioche rolls may sound complicated, but it’s quite simple. By folding the dough into a letter shape and cutting it into strips, you create a dough that’s easy to twist and roll into spirals. These spirals create the signature soft, layered texture of brioche. Be sure to use enough flour on your work surface to prevent sticking, and work gently to keep the dough soft and airy.
Preheat the oven to 350°F (175°C). Once the rolls have doubled in size, bake them for 25-30 minutes until they are golden brown. Here is when you’ll brush the rolls with maple syrup as soon as they come out of the oven for an extra touch of sweetness and shine.
Fresh out of the oven of course! Realistically you can enjoy these anytime because once cooled they are absolutely delicious and they will also stay fresh in an airtight container at room temperature for about 3 days. For an extra indulgent treat, warm and enjoy with a little bit of butter. Pair with a cup of coffee or tea for a delicious breakfast, snack, or dessert. They are the perfect addition to any brunch spread or celebration!
Yes! You can prepare the dough the night before and let it rise in the refrigerator overnight. The next morning, shape the rolls and let them rise again before baking. You can also bake the rolls, store them in an airtight container at room temperature or freezer, and reheat them in the oven for 5-10 minutes to enjoy the next day.
Brioche rolls are richer and softer than regular dinner rolls because they contain a higher amount of butter. This gives them a tender, buttery texture and a slightly sweet flavor, making them ideal for both sweet and savory dishes.
Brioche dough is high in fat, which means it takes longer to develop the gluten structure necessary for it to rise properly. Kneading the dough with a dough hook helps create that perfect balance of softness and structure.
While brioche rolls can be served at room temperature, they’re best enjoyed warm, right out of the oven. The warmth enhances the soft, pillowy texture, and if you’re serving them with a drizzle of caramel or a sweet topping, it melts perfectly into the rolls.
Yes, you can. However, freeze-dried blueberries, dehydrated blueberries or dried blueberry powder work best in this recipe. If using blueberry jam, be sure to use a good-quality blueberry jam or preserve it. Look for one that’s on the thicker side so you don’t have too much liquid leaking out of your dough when rolling.
Vegan butter sticks are a wonder and work perfectly in this recipe. Make sure the butter is softened for easy incorporation into the dough.
You don’t NEED one but it will certainly save you time, energy and muscle exhaustion! A stand mixer makes the process easier, but kneading manually will still achieve the elasticity you’re looking to achieve for this brioche.
The rising (or bulk fermentation) of dough happens after it’s mixed, also known as the first rise. Proofing (or final fermentation) is the final rise of the dough after the dough has been shaped and is ready to bake. The ideal temperature for both these steps is between 72°F and 78°F (22°C to 25°C). This temperature range encourages yeast activity without causing the dough to overproof or fail to develop flavor. Consider proofing the dough in a warm and dark place in your house. There are many places around the house where you can do this like inside a cooled oven, microwave, pantry, instant pot, or in a cabinet.
The dough should both rise and proof. Once after kneading for about 60-90 minutes, and again after shaping the rolls for 60-90 minutes. Most enriched dough recipes like Brioche or Babka take time to rise due to higher ratios of fats. The timing may also vary due to the temperature of the room. The best method is to keep an eye on the rise of the dough after the initial 30 minutes.
Yes! This is a question that I get frequently asked on Instagram. You can prepare the rolls and let them do their second rise in the fridge overnight. In the morning, allow them to come to room temperature (at least 1 hour) before baking. If you bake them cold, then the dough will not be fluffy and tender.
Absolutely! Once baked and cooled, you can freeze the rolls. Reheat them in the oven for 10-15 minutes.
Make sure you don’t overbake them. Also, covering the rolls with a damp towel during the second rise helps keep them moist!
The combination of a well-kneaded dough and the right rising time allows the yeast to work its magic, resulting in a soft, fluffy texture without the need for eggs.
The simple answer is no, but it can be used interchangeably. Instant yeast is mixed directly into the dry ingredients. In this recipe, we will use active dry yeast which is the most versatile yeast and can be used for breads, cinnamon rolls, burger buns, and babka to name a few. It is easily available in major grocery stores. Active Dry Yeast is added to lukewarm water and sugar and set aside for 5-10 minutes until it is bubbly and foamy.
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